Our cheese farm visits are some of the most rewarding experiences we offer. You meet skilled artisans, learn how traditional cheeses are made, and taste dairy products that rarely leave the region. They are informative, personal, and delicious moments. But if you’re looking to join one of these cheese farm tours in July and August, you’ll run into trouble.
The summer slowdown in Italy’s cheese farms
Most of the small dairy farms we work with in central and southern Italy slow down or shut down during the hottest weeks of the year. Ferragosto, the mid-August holiday, is part of the reason. But the bigger issue is milk. In the summer heat, cattle produce less milk. It’s not a small dip. In some areas, production drops by half. The animals eat less and rest more. Milk output slows. So does cheese production.
Why artisan cheese farms in southern and central Italy produce less cheese
In the peninsular Italian regions, temperatures often hit the high 90s. The animals’ metabolism shifts to cope with this heat, reducing milk yield. That means cows, water buffalo and ovine under heat stress eat less due to discomfort and reduced energy needs, according to the University of Kentucky and other research.
This decrease in feed intake clearly impacts milk production. This is especially true for cheeses made with fresh milk, like mozzarella, burrata, ricotta, and many sheep’s milk varieties found in Lazio, Campania, Sicily and Puglia. These products depend on daily milk yield and don’t keep well.
The small-scale cheesemakers we work with don’t stockpile or mass-produce. They are family-run operations who work with what the animals give. When there’s little milk, there’s little cheese. Our farmer friends prioritize managing their animals’ well being and take a break from hosting visitors.
Not all regions slow down in summer
In the Alps, summer is peak time. Animals in the Dolomites or Apennine summits graze on fresh pasture, and high-altitude dairies stay busy. If your trip is focused on mountain cheeses like Toma, Fontina, or Bitto, you’re in luck. But that’s not the case in the rest of the peninsula.
If you’re traveling to central or southern Italy in the summer, we suggest a different kind of visit. We now offer a new cheese farm experience one hour north of Naples. This unique farm focuses on stable production cycles and the experience of visiting it allows you to learn about the process, even if it’s not peak production time.
Still want all our full cheese-making, tasting, animal visits, and lunch with the cheesemakers? Plan your trip between January and June, or wait until after the heat breaks in late September. Before you inquire about a cheese farm visit, ask yourself: do you want the experience, or the authenticity? You can’t have both in the heat of the Italian summer.
